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Ka Pao to open in Edinburgh's St James Quarter

The popular south east Asian restaurant, which is a sister eatery to Glasgow's Ox and Finch, will open in Edinburgh.

Published: May 26, 2021
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Ka Pao Edinburgh will open on level 4 of the St James Quarter within a 3,400 sq ft space overlooking St James Square.

This Michelin Guide listed restaurant joins acclaimed restaurants The Gannet and Erpingham House, who will also be located within Bonnie & Wild’s Scottish Marketplace within the St James Quarter development.

Ka Pao was opened by the team behind Ox and Finch in early 2020, and is located in the historic A-listed Botanic Gardens Garage on the city’s Vinicombe Street.

Ed Corrigan at St James Quarter commented: “Ka Pao joining St James Quarter is another major milestone signing for us and their Glasgow restaurant has already been a critically acclaimed sensation.

"We have all missed that buzz of a night out and are looking forward to Ka Pao bringing their amazing food and aromatic zingy cocktails.

"At St James Quarter we are putting together a diverse food offer that will cater to all our visitors, from casual diners to those seeking a more foodie experience.

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"Ka Pao is an important addition to our roster of excellent restaurants at St James Quarter.”


Jonathan MacDonald from Ka Pao added: “We are incredibly excited to be bringing Ka Pao to Edinburgh and we know that the restaurant’s fun, relaxed, party vibe will be an excellent fit alongside lots of other fantastic leisure, retail and
restaurant businesses at St James Quarter.

"It is a great development to be a part of and we are delighted with our site, overlooking St James Square and the striking new W hotel.

"The name Ka Pao is a play on the Thai word for holy basil, the menu is influenced by the cooking of South East Asia.

"I’ve spent a lot of time travelling and working in that part of the world and have always had a fascination with the food. It’s a passion shared with Daniel and Sandy, our senior chefs, who have also spent time working in Thailand and travelling throughout the region.

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"We are looking forward to working on a new project which will create around 35 new management, kitchen and front of house roles, as well as offering opportunities for career progression to our existing team who are absolutely central to everything that we do.”

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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